Making your own chicken stock is easy and delicious!
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Over the years I have made many batches of homemade chicken stock. I just can’t throw out perfectly good chicken leftovers when I can turn them into a delicious and healthy stock that I can use in soups, for cooking rice and in many other dinner recipes. But what I love most about homemade stock is that it’s just that…homemade. I know what’s in it, there are no added fillers or ingredients, just a clean and healthy stock. Not only is making stock very easy, but it also saves you money at the grocery store.
Making stock is as simple as adding a few simple ingredients, which I’m sure you already have in your home, to a large stock pot, then letting it all simmer for a few hours on your stove. The end result is a clean and healthy stock ready to use!
After the broth has been cooled and strained, and if I don’t have an immediate use for it, I will freeze it. I have tried several different ways to freeze stock but I have found freezing it in portions in ziplock bags the best! I will freeze them into 4 cup portions which are most commonly required for soup recipes, then I will freeze smaller amounts for things like chilis and grains.
After I portion out the amounts, I lay the bags onto a cookie sheet so they freeze flat (that way you can stack them in your freezer and they don’t take up a lot of space). To label them I used this dry erase tape – it’s a really great way to label things.
So here’s the recipe…simple ingredients, and easily tailored to your tastebuds. Enjoy!
- 1 pieces chicken carcass (broken into)
- 2 medium onions coarsely chopped
- 2 carrots (peeled and coarsely chopped)
- 2 celery stalks (coarsely chopped)
- 1 tsp thyme
- 1 tsp sage
- 2 leaves bay
- 1 tbsp black peppercorns
- leaves Optional spices: sometimes I add fresh sprigs of rosemary (fresh parsley, celery)
- In a stock pot, cover the chicken pieces completely with water.
- Bring to a boil, reduce heat, then simmer gently for about 30 minutes.
- After the 30 minutes, add the chopped vegetables and spices.
- Simmer uncovered for about 3 hours, adding water as needed.
- After 3 hours, strain the broth. I throw out all the chunks. (I used to try to save everything for my soup, but there are too many small bones.)
- Now you have stock for many delicious dishes!
Please note, that stocks typically are unsalted. So when you are making your soup, you will have to be sure to salt it!
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Now you need some ideas for all the delicious stock you will have available!
I make this Chicken & Rice Soup a lot in our home! It’s a perfect recipe for this homemade stock.
This Coconut Curry Noodle Soup is a family favourite! It’s the best. I need it now.
Turkey Meatball Noodle Soup is great too! So comforting and delicious!
Have a delicious day!
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